The Story:

Throughout the rainy months, Sipili, Kenya, is lush; there is green as far as the eye can see. Yet each year when the dry season rolls around, farmers in the arid region of Laikipia struggle to irrigate their crops. Too often, lack of water leads to inadequate food supplies, and families suffer from starvation and famine.

During the 2006 rainy season, farmer Francis Kiarahu watched as rainwater rushed down the street outside his home. Realizing this precious resource would be scarce in a few short months, he began to wonder how he could save this unused rainwater for the dry season. That was when he came up with the idea to harvest the runoff water.

The Innovation:

Francis decided to dig a water pond on his farm to “catch” the water. Next, he dug trenches from the road that would direct the water to his pond. In 2007, he was able to harvest some water, but the pond was too shallow and much of the water dried up before the end of the year. The following year, he deepened his pond by 10 meters, and the pond has not dried up since. After the success of the first pond, Francis dug more trenches and terraces on his farm to capture runoff water whenever it rains. The trapped water recharges the water table across his farm. He also allows his livestock to drink from the ponds, ensuring a steady supply of milk for himself and his family. (Any excess, he sells to community members in need). In 2010, Francis decided to add tilapia to his pond, creating an aquaculture system. Now, Francis is the only farmer in his community who is able to grow vegetables during the dry season.

The Impact:

By harvesting runoff water, Francis has helped improve his community’s food security. He is able to grow an excess of vegetables during the dry season, which he sells to neighbors. His farm is also often used for agricultural demonstrations, which has enabled farmers across his region to adopt his technique.

The Story:

Dejakes grew up watching his older brother manage his family’s bee apiary, learning tips and tricks along the way. Yet it wasn’t until Langstroth Beehives (vertical, modular hives) were introduced to Kenya that he was inspired to begin keeping bees of his own. The Langstroth Hives became popular fast, but, due to patents, few varieties were available and they were all expensive. Many people in Dejakes’ community were unable to afford them. Dejakes was observing a few of his friends as they assembled a Langstroth Hive. Memories of his brother’s apiary began to creep in as he watched his friends. Then, Dejakes got an idea: what if he combined his brother’s beehives and traditional Kenyan techniques with the best aspects of the Langstroth Hives? He went home and began testing out construction methods until he came up with his hybrid beehive.

The Innovation:

Dejakes’ hybrid beehive is based on the traditional Kenyan top bar hives with a few improvements, including a queen excluder and an inspection window made from glass and transparent paper. Additionally, a strategically-placed mirror allows farmers to inspect the honey chambers without removing the top bar.

AGC documented this innovation in collaboration with the Farmer-Led Innovators Association, Kenya (FLIA-K). Read more about the documentation project here.

The Impact:

Those who have adopted Dejakes’ hybrid beehive see increased honey production. This has helped to increase incomes for the farmers. Additionally, there is no need for a centrifuge or extractor machine to separate the honey because the honey doesn’t mix with the queen (thanks to that queen excluder he added!), which saves time–quite a luxury for farmers.

]]>http://www.agrowingculture.org/hybrid-beehive-kisumu-kenya/feed/0Library for Food Sovereignty Prototypehttp://www.agrowingculture.org/library-food-sovereignty-prototype/
http://www.agrowingculture.org/library-food-sovereignty-prototype/#commentsFri, 07 Jul 2017 13:23:23 +0000http://www.agrowingculture.org/?p=6231Using information and feedback from the stakeholder gathering, AGC worked with CauseLabs to build a roadmap and blueprint for LFS. Click the prototype page below to browse the layout and design. For a complete version, please contact us.

]]>Using information and feedback from the stakeholder gathering, AGC worked with CauseLabs to build a roadmap and blueprint for LFS. Click the prototype page below to browse the layout and design. For a complete version, please contact us.

]]>http://www.agrowingculture.org/library-food-sovereignty-prototype/feed/1Traditional Seed Preservation, Kakun, Kenyahttp://www.agrowingculture.org/traditional-seed-preservation-kakun-kenya/
http://www.agrowingculture.org/traditional-seed-preservation-kakun-kenya/#respondFri, 23 Jun 2017 15:42:13 +0000http://www.agrowingculture.org/?p=6184Elizabeth Ojuang Liech The Story: Elizabeth grew up in the grassy hills of Kakun’s farmland. Throughout her childhood, she watched and learned the many daily tasks of running a farm. Little by little, she picked up a wide range of valuable traditional knowledge from her mother, which had been passed down through her family for […]

The Story:

Elizabeth grew up in the grassy hills of Kakun’s farmland. Throughout her childhood, she watched and learned the many daily tasks of running a farm. Little by little, she picked up a wide range of valuable traditional knowledge from her mother, which had been passed down through her family for generations. Once she was old enough to start her own farm, she relied on this knowledge, and it was this knowledge that helped her earn a living. One technique she credits above the others is her traditional seed preservation method.

The Technique:

Elizabeth’s traditional seed preservation technique starts by hollowing out and drying gourds, creating an opaque, sturdy container. The next step of preparation takes place right before harvest. She collects cow urine, which she leaves to sit and ferment for one week. Next, she mixes the fermented cow urine with ash, which she sets aside to dry. After she harvests her crops, she selects seeds based on specific traits (which varies for each crop) to ensure the best seeds are saved for the future planting seasons. Then, she mixes the selected seeds with ash. Finally, she places the seeds in the gourds and pots and seals them with cow dung. Once sealed, seeds are kept cool and protected from pests. Under these conditions, seeds can last for two years or more.

AGC documented this innovation in collaboration with the Farmer-Led Innovators Association, Kenya (FLIA-K). Read more about the documentation project here.

The Impact:

Elizabeth’s technique ensures seed sovereignty for herself and others in her community who have begun to use it. By saving her own seeds, she guarantees she will have high-quality seed each year. She also saves money by eliminating the need to buy seed from farm stores. For smallholder farmers like Elizabeth, these savings are critically important and can mean the difference between making a profit or not. Additionally, by sharing her technique with others in her community, Elizabeth is continuing to preserve this knowledge for generations to come.

]]>http://www.agrowingculture.org/traditional-seed-preservation-kakun-kenya/feed/0Apuodho Cake, Kakun, Kenyahttp://www.agrowingculture.org/apuodho-cake-kakun-kenya/
http://www.agrowingculture.org/apuodho-cake-kakun-kenya/#respondFri, 09 Jun 2017 09:11:33 +0000http://www.agrowingculture.org/?p=6173Monica Oramo Opundo The Story: In Kakun, Kenya, the local community has eaten apuodho (a local pumpkin variety) for its medicinal qualities for generations; Monica remembers her mother cooking it frequently when she was growing up. Once she finished schooling and moved out on her own, she cooked it less and less. Recently reminded of its […]

The Story:

In Kakun, Kenya, the local community has eaten apuodho (a local pumpkin variety) for its medicinal qualities for generations; Monica remembers her mother cooking it frequently when she was growing up. Once she finished schooling and moved out on her own, she cooked it less and less. Recently reminded of its high nutritional value, she tried to reintroduce the food into her diet, trying her best to mimic her mother’s technique from years before. Yet her children hated the taste. Monica wondered if there was another way to cook it that her family would enjoy more. So she began experimenting. After testing a variety of recipes, Monica found one was enjoyed by most everyone who tasted it. She calls it Apuodho Cake.

The Innovation:

To make the Apuodho Cake, Monica starts by slicing the pumpkin into small strips and removing the seeds. She boils the slices with a skin on and then, using a ladle, crushes the cooked pumpkin until it’s an even consistency and color. Next, she mixes in goat’s milk, eggs, and a bit of sugar. Once she combines all of the ingredients, she pours the mixture into a baking pan. Finally, she bakes the cake in the local oven until it’s cooked through.

Monica Oramo Opundo’s Apuodho Cake

AGC documented this innovation in collaboration with the Farmer-Led Innovators Association, Kenya (FLIA-K). Read more about the documentation project here.

The Impact:

Monica has seen an increased consumption of pumpkin not only by her children but by her whole community. The local hospital has even started purchasing her Apuodho Cakes for the patients’ meals. These Apuodho Cakes are just one way that the Kakun community is varying up their diets with nutrient dense foods, which improves health and nutrition. Additionally, a more varied diet means community members rely upon a greater number of crops, which ultimately improves food security.

]]>http://www.agrowingculture.org/apuodho-cake-kakun-kenya/feed/0Termite Control Using Leaf Mulch, Odisha, Indiahttp://www.agrowingculture.org/termite-control-leaf-mulch/
http://www.agrowingculture.org/termite-control-leaf-mulch/#respondThu, 01 Jun 2017 14:33:41 +0000http://www.agrowingculture.org/?p=6164 Dr. Debal Deb The Story: Below the surface of farms across eastern and central India live colonies of termites. Held at bay by heavy rains during the monsoon season, these termites will surface and feed on crops if a dry spell hits during the normally wet months—as few as one to two weeks of […]

The Story:

Below the surface of farms across eastern and central India live colonies of termites. Held at bay by heavy rains during the monsoon season, these termites will surface and feed on crops if a dry spell hits during the normally wet months—as few as one to two weeks of no rain can lead to devastating damage to crops and destroy harvests. Sufficient irrigation could theoretically solve this termite problem, but this solution is expensive and impractical for the resource-poor farmers, especially where surface irrigation infrastructure (such as canals and ponds) is absent. Desperate for a more feasible solution, Debal Deb innovated a method of termite control on these farms without resorting to irrigation. Instead, he turned to mulch.

The Innovation:

To start, Deb collects green leaves and dry leaf litter from around his farm and the surrounding area, including farm hedges, forests, private orchards, and roadside plantations. Both green and dry leaves are spread over the farm soil as mulch, covering the base of each plant. The mulch retains soil moisture around the plants during the dry spells. In winter, dewfall will also trickle underneath the mulch cover. During dry spells, termites come out to feed and, instead of attacking the crops, they attack the leaf mulch. Additionally, because the termites consume and rapidly decompose the leaves, they facilitate the recycling of nutrients to the soil and enhance the soil quality around the crops.

The Impact:

Farmers across Odisha have adopted Deb’s mulching technique as a means to control termites and protect their crops. Because they are able to gather the green and dry leaves from their property, the solution has not only saved the farmers’ crops but also effectively saved them money by eliminating the need for external inputs. This also means that farmers can sustain this practice in the long run, as they don’t have to worry about whether they have the money to buy the inputs each year.

]]>http://www.agrowingculture.org/termite-control-leaf-mulch/feed/0Traditional Lumpy Skin Disease Treatment, Kisumu, Kenyahttp://www.agrowingculture.org/lumpy-skin-disease-treatment/
http://www.agrowingculture.org/lumpy-skin-disease-treatment/#respondFri, 26 May 2017 14:28:03 +0000http://www.agrowingculture.org/?p=6148Thomas Oloo Odiyo The Story: Thomas, now 80 years old, has been farming his entire life. As a child, he learned the traditional methods his family and community used to grow food and raise livestock. Once he started his own farm, he applied much of this knowledge. However, as the years passed he saw fewer […]

The Story:

Thomas, now 80 years old, has been farming his entire life. As a child, he learned the traditional methods his family and community used to grow food and raise livestock. Once he started his own farm, he applied much of this knowledge. However, as the years passed he saw fewer and fewer community members using these traditional farming methods. In particular, he saw his community moving away from traditional cures for livestock diseases such as lumpy skin disease. He knew these newer methods–often dependent on external inputs–were not the best option. Thomas decided he would remind his neighbors of the methods and solutions their ancestors had used to treat livestock diseases for centuries.

The Innovation:

Remembering back to when he was a child and his uncle’s use of local vegetation to treat many livestock diseases, Thomas decided to experiment with herbs to treat lumpy skin disease in his cattle. From this experimentation, he developed a concoction that successfully cured his cows that were suffering from lumpy skin disease. He has been using this treatment since 1945 and his treatment is so successful that his neighbors ask him to treat their livestock.

To make the concoction, Thomas harvests bwoye grass and okita plant leaves. He then dries both herbs in the shade. Once dried, he mixes a handful of the herbs into a liter of water, stirring until the solution bubbles. Finally, he strains the solution. Cows drink the strained liquid.

AGC documented this innovation in collaboration with the Farmer-Led Innovators Association, Kenya (FLIA-K). Read more about the documentation project here.

The Impact:

Thomas used traditional knowledge to develop his innovation, effectively safeguarding the farming techniques of his ancestors and ensuring they are passed down to yet another generation. Each year, one-size-fits-all industrial practices replace local traditions and indigenous knowledge is lost. These techniques might hold the key to adapting to a changing climate and protecting our food future. Therefore, it is imperative that farmers around the world work to preserve this knowledge. Thomas is one of the farmers ensuring that Indigenous knowledge and traditions are not lost, and are actively used for years to come.

]]>http://www.agrowingculture.org/lumpy-skin-disease-treatment/feed/0Walking Tractor, Kambi Awendo, Kenyahttp://www.agrowingculture.org/walking-tractor-kambi-awendo-kenya/
http://www.agrowingculture.org/walking-tractor-kambi-awendo-kenya/#respondFri, 19 May 2017 16:24:41 +0000http://www.agrowingculture.org/?p=6132Nicholas Opundo The Story: As a boy, Nicholas always wanted to be a mechanical engineer. He enjoyed tinkering around with machines, experimenting to see what he could make from broken parts and scrap metal. Yet his studies took him in a different direction: education. Once he began his schooling to become a teacher, his mechanical […]

The Story:

As a boy, Nicholas always wanted to be a mechanical engineer. He enjoyed tinkering around with machines, experimenting to see what he could make from broken parts and scrap metal. Yet his studies took him in a different direction: education. Once he began his schooling to become a teacher, his mechanical engineering hobby took a back seat.

Today, Nicholas has a career as a school teacher and maintains a small farm plot on the side. For years, he hired outside help to bring in oxen and plow his fields. After too many years of these workers plowing his fields too late, Nicholas began to consider other options. How could he plow his land in time? Thinking back to his childhood hobby, he decided he would build his own walking tractor.

The Innovation:

Nicholas searched his neighborhood for scrap metal and old machine parts he could use to build his tractor. He was able to find an unused motorcycle engine, a scrap metal chassis, and a hand plow. Nicholas welded the motorcycle engine on top of the chassis, which he then attached to the plow. Now, he is able to use this walking tractor in his fields and get his farm plowed in time.

AGC documented this innovation in collaboration with the Farmer-Led Innovators Association, Kenya (FLIA-K). Read more about the documentation project here.

The Impact:

Nicholas’ hand plow has helped him tremendously. Before, he had to hire outside help to get his fields plowed, which cost him money. His walking tractor enables him to plow his farm himself, reducing the number of workers he has to hire each year (he has been able to cut back from five to two). Additionally, his farm was always plowed too late, making it difficult to balance his job as a school teacher with his farming. Now, he is able to easily plow his fields on time each year. A third unintended benefit is that Nicholas is able to use his walking tractor for weeding as well. When he is not using his tractor himself, Nicholas lends it out to other community members.

]]>http://www.agrowingculture.org/walking-tractor-kambi-awendo-kenya/feed/0Beekeeping, Kikandwa, Ugandahttp://www.agrowingculture.org/beekeeping-kikandwa-uganda/
http://www.agrowingculture.org/beekeeping-kikandwa-uganda/#respondFri, 12 May 2017 15:38:09 +0000http://www.agrowingculture.org/?p=6115Buuma Leonard The Story: In July 2016, the Kikandwa community came together to discuss the negative impacts of climate change. Many farmers were noticing environmental changes that were harming harvests and food security. Together, the group identified beekeeping as a community-based solution to environmental degradation, climate change, and food insecurity. A local beekeeping “guru” came […]

The Story:

In July 2016, the Kikandwa community came together to discuss the negative impacts of climate change. Many farmers were noticing environmental changes that were harming harvests and food security. Together, the group identified beekeeping as a community-based solution to environmental degradation, climate change, and food insecurity. A local beekeeping “guru” came to the village and taught a group of 30 farmers how to begin and maintain a beekeeping operation. Some of his lessons included building and placing hives, planting bee-friendly fodder trees, and harvesting the honey.

Of the 30 farmers, Leonard felt the most connected to this project. He took it upon himself to expand the beekeeping operation in Kikandwa following the guidelines he learned in the workshop (including sealing, waterproofing, and temperature control for hive construction as well as hive placement and relocation). He has helped construct 70 new hives since the workshop last summer.

The Impact:

The beekeeping project made important strides in fighting back against climate change in Kikandwa. The planting of more than 300 trees provides fodder for bees, aids in reforesting degraded landscapes, and increases biodiversity. This, in turn, will help the community adapt to changing environmental conditions. These adaptations help farmers produce in a way that is resilient to drastic changes, ensuring community food security.

Additionally, Leonard and the other farmers have already produced and harvested about 300 kilograms of honey, or about 1,750 USD worth. Although they save some personal consumption, much of it is sold, producing additional income for the families. Farmers are using this income to reinvest in the beekeeping projects as well as for personal needs such as paying for their children’s school fees. Each year, farmers will become more efficient (by learning from the previous year’s successes and mistakes), build more hives, and the regional drought subsides. This will then help farmers to increase their harvest totals.

]]>http://www.agrowingculture.org/beekeeping-kikandwa-uganda/feed/0Unripe Pawpaw and Vegetable Meal, Kakun, Kenyahttp://www.agrowingculture.org/unripe-pawpaw-kakun-kenya/
http://www.agrowingculture.org/unripe-pawpaw-kakun-kenya/#respondFri, 05 May 2017 14:02:09 +0000http://www.agrowingculture.org/?p=6106Jenipher Adoyo The Story: Jenipher knew from a young age that she wanted to pursue a career in farming. Growing up in rural Kakun, Kenya, as one of seven children, she was the most eager to help her mom with farm work throughout her childhood. After completing her schooling, she trained in agriculture and prepared […]

The Story:

Jenipher knew from a young age that she wanted to pursue a career in farming. Growing up in rural Kakun, Kenya, as one of seven children, she was the most eager to help her mom with farm work throughout her childhood. After completing her schooling, she trained in agriculture and prepared to start her own farm. Since then, Jenipher has prided herself on using her farm as a way to improve health, nutrition, and food security in her community. One way she has done so is with her innovative unripe pawpaw and vegetable meal (papaya is known locally as pawpaw), which she was inspired to develop after a severe drought caused a vegetable scarcity in her community. With very few vegetables available, Jenipher and her family were in need of something to eat. There was no time to wait for the pawpaw to ripen, so Jenipher decided to try cooking it raw. The result was a delicious and nutritious meal that she still cooks today.

The Innovation:

To make her unripe pawpaw and vegetable meal, Jenipher harvests the fruit once it has grown large but before it has ripened. She removes the peel as well as the outer layer of the fruit. Then, she grates the inner layers of the fruit. Once fully grated, she sautees the unripe pawpaw with oil. If available, she also adds onions and tomatoes to the pan. She fries the pawpaw until it is softened. The meal can be eaten as is or served alongside other staples, such as Ugali.

Jenipher prepares the ingredients and equipment to make her unripe pawpaw vegetable meal.

AGC documented this innovation in collaboration with the Farmer-Led Innovators Association, Kenya (FLIA-K). Read more about the documentation project here.

The Impact:

Jenipher’s innovative recipe has helped to improve the health, nutrition, and food security of her community members, especially in times of extreme weather (which are more and more common with climate change) and low crop production. Since the first time she cooked this meal, many others in her community have used and adapted the recipe.